Traditional Apple Strudel, Grandma’s Way

This isn’t a delicate, paper-thin strudel. This is the kind my grandmother made—a hearty, generous slab dessert that fills the whole house with the scent of cinnamon and baked apples. Think of it as a cross between a classic jelly roll and a tender, flaky pie, all baked in a single pan. The secret to its nostalgic, bakery-style finish is pouring the sweet glaze on while it’s still hot, so it sinks in just enough to keep the crust perfectly moist and flavorful.

Yields: One 10×15-inch slab
Prep time: 30 minutes
Bake time: 45-60 minutes

For the Apple Filling:

• 6 cups apples, peeled, cored, and thinly sliced (about 5-6 medium apples, such as Granny Smith or Honeycrisp)

• 1 cup granulated sugar

• ½ cup all-purpose flour

• 1 teaspoon ground cinnamon

For the Flaky Crust:

• 3 ¾ cups all-purpose flour

• 1 ½ cups vegetable shortening

• 2 large egg yolks

• Cold water

• 1 tablespoon granulated sugar

• ½ teaspoon salt

• 1 large egg white, lightly beaten (for brushing)

For the Thin Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk or light cream

• ½ teaspoon vanilla extract

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